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Catalytic Mechanism of Lipid Oxidation following High Pressure Treatment in Pork Fat and Meat
Author(s) -
CHEAH P. B.,
LEDWARD D. A.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb12229.x
Subject(s) - mechanism (biology) , lipid oxidation , food science , chemistry , catalysis , biochemistry , antioxidant , philosophy , epistemology
Addition of citric acid (0.02%) inhibited the increased rate of lipid oxidation found in rendered pork fat following pressure treatment (650‐800 MPa). This indicated that transition metal ions were probably released from complexes and became available to catalyze lipid oxidation in the pressure treated fat. In minced pork and washed fibers citric acid was less effective in inhibiting oxidation in pressure treated samples because of its pH lowering effects. However, the less acidic ethylenediaminetetraacetic‐acid disodium salt (Na 2 EDTA) was an effective antioxidant in these pressure treated (400 MPa and 800 MPa) systems. This further indicated that metal catalysts (probably iron) were released from complexes during pressure treatment to catalyze lipid oxidation.